Spanikopita (Spinach and Cheese Pie)
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • 2-3 tablespoons extra virgin olive oil
  • 1 large brown onion, finely chopped
  • 1 bunch rainbow chard, stems and leaves separated and washed well
  • 2 cloves garlic, finely chopped
  • 150g Danish feta cheese, crumbled
  • 2 eggs, beaten
  • fresh ground pepper
  • 6 sheets of filo pastry
  • 2-3 tablespoons sesame seeds
  1. Heat a large fry pan (that has a lid) over medium heat.
  2. When hot, add some oil, the onion and finely sliced rainbow chard stems
  3. Cook until soft, about 10 minutes, then add the garlic and cook for 1-2 minutes.
  4. Add chopped rainbow chard leaves, place lid on the fry pan and cook over low-medium heat until very tender, about 3-4 minutes. Stir every few minutes.
  5. When cooked, allow to cool slightly, then tip into a bowl.
  6. Add feta, eggs and pepper and stir to combine.
  7. Heat oven to 180 degrees C and have a 22 cm (9 inch) round baking dish ready
  8. Cover base of dish with a layer of filo pastry, brush with olive oil, then place another layer of pastry over in a criss-cross pattern (see pictures below)
  9. Continue like this until you have 5 sheets of filo pastry
  10. Place filling in dish and pull filo pastry over to cover
  11. Brush top with some olive oil, then scrunch up the last piece of filo and place on top
  12. Brush with olive oil and sprinkle generously with sesame seeds.
  13. Bake for 30 minutes until golden brown
  14. Serve not with salad
Recipe by Healthy Home Cafe at